Daals are so popular in all Indian kitchens and every home has a different ways of cooking it. There are everyday recipes that are not particularly fussy about the ingredients and then there are special occasion daal preparations that require more time and ingredients. Well today's daal recipe is an everyday daal that makes its appearance on special occasions too, coz of how tasty it is. I have served it to guests who have absolutely loved it and raved about it. It is a favorite daal in my home and is made very often. But most of all it is special coz my son loves it. Any recipe that he loves automatically is a special dish for me :-)
Ingredients:
Ingredients:
- Yellow moong daal - 1/2 cup
- Tomatoes - 2 medium
- Ghee or oil - 2 tbsp
- Mustard seeds - 1/2 tsp
- Garlic - 5 cloves, chopped fine
- Hing - 1/4 tsp
- Green chili - 2 nos, slit
- Red chili powder - 1/2 tsp
- Turmeric - 1/4 tsp
Method:
- In a cooker wash and soak 1/2 cup yellow moon daal for at least half hour before cooking. More soaking time if you are not running late.
- Wash the tomatoes and make 4 slits at the bottom and place in the cooker with the daal. Cook under pressure for three whistles or as many as required for the daal to cook. When the pressure has released and its safe to open, you can start the tempering.
- In a pan, heat oil/ghee, add the mustard seeds and wait for it to start spluttering, quickly add the finely chopped garlic, hing and green chilies. Sauté it for 30 seconds.
- Now only remove the cooked tomatoes from the pressure cooker and add to the pan, mashing and cooking it. To this add the turmeric and red chili powder. Stir continuously and let it fry till the oil leaves the sides of the pan.
- Add the cooked daal with 1/2 cup water. Mix well, add salt and bring to a boil. Let it simmer for two minutes and switch off the flame.
- Garnish with chopped coriander leaves. Serve hot with steamed rice.
*You can add a squeeze of lime if required after you have switched off the flame for some extra tang.
No comments:
Post a Comment